By Dozen(1 dozen is 10 pieces) Tako-biki Knife（Yanagiba knife）for fish made of Special steel Kasumi (White-2-steel) that is resistant steel with wood handle made by SakaiTakayuki
This Knife is sold by only the dozen(1 dozen is 10 pieces )
Then usually these knives are for a Retail Dealer.
In addition, when you order our knives by the dozen, the delivery date is after at least roughly three months.
Because, Sakai Takayuki Knives factory have many back order, so,they running at full capacity.
If the knife you order is no stock in the factory,
You must wait roughly three months or cancel the order.
When the knife you order is no stock in the factory we will inform you.
■ The price is including Shipping cost
■ When you will order every our knife, Please be sure to read How to purchase page like as follws,
This is highest grade of Japanese Slicing Knife for octopus following in the wake of apanese swords, which is created with painstaking effort of top blacksmith craftmen and knife grinders The knife is made of Yasuki white-2 steel.
The Takobiki was originally designed and crafted by the founder of Masamoto Sohonten, Minosuke Matsuzawa. It serves as the Kanto region (Tokyo) variation of the yanagi knife, and is used to slice boneless fish fillets into sashimi. There are rumors that centuries ago when chefs prepared sashimi in front of their guests, it was considered disrespectful to point the sword-like yanagi at their customers, especially nobility. For this reason older restaurants in Tokyo continue to use the takobiki instead of yanagi knives to this day. Its thin body makes cutting thin slices of fish easier than the yanagi. Takobiki means `octopus cutter,’ as to how the blunt tip and balanced weight works well on difficult ingredients such as octopus. Originated in Kanto (Tokyo) region.
About The Kasumi Blade
Like the Honyaki, the Kasumi is part of the Japanese cultural heritage, and is a traditional single bevel knife. Here, form and function dictate beauty. During the forging process, the Kasumi is formed by cold welding (hammering) a softer steel onto the hardened, supporting, high carbon steel edge. This softer steel forms the body and spine of the knife. The Honyaki, is differentially hardened and tempered, whereas the Kasumi’s edge is uniformly hardened and tempered. The Honyaki is made from a single type and piece of steel, whereas a Kasumi is made with two different types of steel. Sharpening the Kasumi is easier, because only the cutting edge is high carbon hardened steel. The “Mist” or “fog” refers to the soft sheen where the softer steel meets the highly polished cutting edge. The sharpness of the Kasumi’s edge is surpassed only by that of the Honyaki. The Kasumi, with a lightweight, water-resistant Magnolia handle, would be considered the standard knife of the professional and well equipped home kitchen.